Champ Champ

Author: Canadian Living

This Irish dish is best made with coarse-skinned baking potatoes because they break down easily to produce fluffier mashed potatoes.

  • Portion size 6 servings


  • 4 baking potatoes large (2 lb/1 kg)
  • 2/3 cups milk
  • 1/2 cup chopped green onion
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Peel potatoes; cut each into 3 chunks. In 12-cup (3 L) casserole, sprinkle potatoes with 2 tbsp (25 mL) water; cover and microwave at High for 15 to 18 minutes or until tender, rearranging occasionally.

Mash well. Stir in milk, onions and butter; microwave, uncovered, at High for 1 minute or until heated through. Add salt and pepper; beat until smooth.


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